Serves: 6-8 servings
Ingredients
1 pound dried navy beans, sorted
2 cups chopped onion
4 garlic cloves, minced
2 tablespoons cassava flour (see notes for substitutions)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
14 ounces canned diced tomatoes
7 ounces canned diced green chilies
4 cups chicken broth
6 frozen boneless skinless chicken thighs
3 tablespoons lard or vegetable shortening
sea salt to taste
order ingredients
1. In a large mixing bowl, add the sorted dried navy beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak while you prepare the remaining ingredients.
2. To the Instant Pot bowl, add the chopped onion, garlic cloves, cassava flour, chili powder, ground cumin, ground coriander, dried oregano, ground black pepper, canned diced tomatoes, canned diced green chilis, and chicken broth.
3. Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.
4. Add the beans to the Instant Pot bowl, and stir all of the ingredients together.
5. Add the chicken thighs to the bowl, and push them down into the liquid. It’s okay if they aren’t completely covered in liquid.
6. Now add the lard to the bowl. It’s okay if the lard is in a solid lump, as soon as the Instant Pot comes up to pressure/temperature, the lard will melt.
7. Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time, and then walk away. When the Instant Pot is done cooking, let it cool down/warm for 15 minutes, and then flip the steam release valve to venting, to let the Instant Pot come down from pressure.
8. When the pressure is released, open the lid of the Instant Pot and use a wooden spoon to stir the chili and break up the chicken into small pieces. Taste, and season with sea salt if needed. The chili will appear soupy, but will thicken as it cools. I like to pull my Instant Pot bowl out and place it on top of my oven to cool for 30 minutes and allow it to thicken. Serve warm with cilantro, avocado, and rice or Beanitos/corn chips.
Recipe Notes
I use cassava flour to thicken this chili, but if you don't have it readily available, try corn starch, sweet rice flour, or arrowroot starch.
If you use more than 6 frozen boneless skinless chicken thighs, you'll have to increase the cooking time.
Recipe from "Allergy Free Alaska" blog
Showing posts with label Tex-Mex. Show all posts
Showing posts with label Tex-Mex. Show all posts
Tuesday, August 9, 2016
Sunday, May 1, 2016
Double-Pork Carnitas
This one's from Bon Appetit, God bless 'em. Since I've been doing extremely low carb, recipes like this are my salvation. Wrap it in a lettuce leaf instead of a tortilla- I won't say it's AS good, but it's pretty darn good.
It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.
Ingredients
3 pounds boneless pork shoulder (Boston butt), cut into 1½-inch pieces
1 pound pork belly, cut into 1-inch pieces
1 cup homemade chicken stock or low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)
Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.
It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.
Ingredients
3 pounds boneless pork shoulder (Boston butt), cut into 1½-inch pieces
1 pound pork belly, cut into 1-inch pieces
1 cup homemade chicken stock or low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)
Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.
Sunday, January 27, 2013
Pantry Beans and Rice
This is great for a quick, easy dinner when you don't want to go to the store. Most of the ingredients are usually on hand.
1 teaspoon olive oil
1 onion, chopped
1-2 carrots, diced
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups Chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can black beans, drained and rinsed
In a stockpot over medium-high heat, heat the oil. Add the onion, carrot and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans. Stir, season with salt to taste, and serve.
Makes enough for 2 for dinner, with plenty for lunch the next day.
You could change it up by adding cooked chicken, or shrimp, or sausage, or by using a different kind of bean. A can of diced tomatoes and green chilies would be a nice addition, too.
NOTE: I've now tried it two or three times, never with the same combo of ingredients, and it's been delicious and surprisingly satisfying every time. Now I'm wondering how an Indian version, with curry powder and lentils, would be.
1 teaspoon olive oil
1 onion, chopped
1-2 carrots, diced
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups Chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can black beans, drained and rinsed
In a stockpot over medium-high heat, heat the oil. Add the onion, carrot and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans. Stir, season with salt to taste, and serve.
Makes enough for 2 for dinner, with plenty for lunch the next day.
You could change it up by adding cooked chicken, or shrimp, or sausage, or by using a different kind of bean. A can of diced tomatoes and green chilies would be a nice addition, too.
NOTE: I've now tried it two or three times, never with the same combo of ingredients, and it's been delicious and surprisingly satisfying every time. Now I'm wondering how an Indian version, with curry powder and lentils, would be.
Saturday, June 5, 2010
Homemade Flour Tortillas
From The Pioneer Woman, bless her heart.
2-½ cups All-purpose Flour
2-½ teaspoons Baking Powder
1 teaspoon Kosher Salt
½ cups Lard Or Vegetable Shortening
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
2-½ cups All-purpose Flour
2-½ teaspoons Baking Powder
1 teaspoon Kosher Salt
½ cups Lard Or Vegetable Shortening
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
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